Sausage Egg Muffins
These keto friendly " sausage egg muffins" are an awesome grab and go breakfast! Easy to make, and a shorter bake time than my breakfast casserole this is a great breakfast option for those crazy busy weeks.
Ingredients
- 1 pound Uncooked Breakfast Sausage (Pork)
- 8 Large Eggs
- 1/8 Cup Heavy Cream
- 1/2 Teaspoon Himalayan Pink Salt
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 1/4 Cup Chopped Green Chilies
- 1/3 Cup Shredded Colby Jack Cheese
Instructions
- Preheat the oven to 350° F and grease a twelve cup muffin tin.
- In a skillet cook your sausage, stirring and breaking it up into small crumbles. Cook it until well done, and some of the pieces are a little crispy on the edges.
- While cooking the sausage whisk together your eggs, cream, and spices until well blended and the mixture is a little frothy.
- After the sausage has been cooked, spoon the sausage into each muffin tin dividing as evenly as possible.
- Sprinkle your green chilis over the sausage, then pour egg mixture over the sausage and green chilis filling the tins about two thirds of the way full.
- Add a large pinch of cheese on top of each muffin, then bake for 20 to 25 minutes or until the edges have began to brown and the muffins are firm to the touch.
- Eat hot, or let them cool and store in an airtight container for a quick breakfast!
Notes
Total Fat- 14 Grams
Saturated Fat - 5 Grams
Carbs- 0 Grams
Net Carbs - 0 Grams
Protein - 12 Grams
Nutrition
Calories: 184kcal